“REGARDLESS OF YOUR DATING DINNER HABITS, ALL THAT MATTERS AT THIS AMERICAN RESTAURANT AND OYSTER BAR IS YOUR RELATIONSHIP TO THE FARE. CONSIDER IT SACRED, AND COMMUNE REGULARLY WITH SOMETIMES – REGIONAL, USUALLY SEASONAL AND MOSTLY ORGANIC CHOW.”

“IT’S WORTH THE TRIP TO THE W HOTEL IN SOUTH BEACH TO INDULGE IN A FEW BITES AND ONE OF THE EXPERTLY MADE COCKTAILS, EVEN IF YOU JUST SIT AT THE BAR. TRY THE ASTRINGENT BARREL-AGED COCKTAIL #3 IF YOU’RE FEELING ADULT, OR THE HAVANA COCKTAIL FOR AN AFTER-SCHOOL SNACK.”

“FROM NEW YORK TO MIAMI, THE DUTCH’S HIP ATMOSPHERE DRAWS PEOPLE IN, AND THE SPECTACULAR FOOD KEEPS THEM COMING BACK. CHEF ANDREW CARMELLINI STOPPED BY LIVE MIAMI FOR A PREVIEW OF WHAT THEY’RE DOING FOR THE SOUTH BEACH WINE AND FOOD FESTIVAL.”

“THE ART BASEL MIAMI BEACH PARTY TRAIN ROLLED INTO THURSDAY NIGHT WITH AN A-LIST DINNER AT THE DUTCH, A NEW RESTAURANT AT THE W SOUTH BEACH. JUDGING BY THE CALIBER OF GUESTS, IT WAS THE HOTTEST TICKET OF THE EVENING…”

“CARMELLINI’S ITALIAN ROOTS AND CULINARY INSTITUTE OF AMERICA TRAINING INFORM HIS COOKING, BUT ‘I AM MORE INSPIRED BY HOW MY GRANDMOTHER WOULD COOK AND HOW MY MEXICAN SOUS CHEF’S GRANDMOTHER WOULD COOK,’ HE SAYS.”

“THE MENU AT THE DUTCH IN THE W HOTEL ON COLLINS AVENUE READS VERY MUCH LIKE THE ONE AT THE SOHO ORIGINAL — SOPHISTICATED BUT UNPRETENTIOUS FOOD THAT DOESN’T VENERATE OUR PAST SO MUCH AS PAY TRIBUTE TO OUR MELTING-POT PRESENT.”